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Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
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Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

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Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
Material Type:
Article 		Add to e-Shelf

Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

Check holdings(GetIt)

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by this author/creator:

  1. Mendes, S
  2. Scholz, M
  3. Junqueira, R
  4. Areas, J
  5. Oliveira, K

on this subject:

  1. Ácidos Ascórbicos
  2. Lipoxigenase

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